Why is my oven crackling and sparking at the on/off switch and will it start a fire in my wall?
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posted by fruitopia
on May 4, 2013 -
11 answers
We're remodeling our kitchen, thanks to a leaking roof and water damage. My husband would love to reduce the number of appliances we have on our counter. We currently have a microwave (used solely for defrosting/reheating), a toaster oven (for baking/roasting of small items; love the faster preheating), and a regular oven (for baking/roasting large things). I've seen conflicting reports about speed ovens, steam ovens, combi ovens, etc. that seem to be able to combine some of these features. Has anyone had experience with those? Can I truly say goodbye to one of my counter top ovens? If so, what's the most useful combination for someone who mostly needs to reheat and roast, with minimal preheating time?
Bonus points for specific brand recommendations.
posted by snickerdoodle
on Feb 26, 2013 -
10 answers
What determines the frequency of the arc current when an arc occurs inside a microwave oven?
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posted by Juffo-Wup
on Oct 26, 2012 -
7 answers
Do I have to replace my entire oven because I cannot find a replacement part that is no longer manufactured?
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posted by chatelaine
on Feb 8, 2012 -
13 answers
I'm curious if cooking sous-vide could improve on being lazy and well fed, but discussing the technique with my gf she asked reasonable questions I can't find the answer to.
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posted by monocultured
on Nov 8, 2011 -
21 answers
I'm considering renting a small apartment with a super-tiny kitchen. So tiny that it doesn't have an oven! Would a convection/microwave oven suit my needs? Also, do you have experience with induction cooktops?
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posted by lunasol
on Sep 26, 2011 -
27 answers
Is it healthy or sensible to half bake a cake, cool it, freeze it, thaw it, and finish cooking it?
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posted by tabubilgirl
on Feb 6, 2011 -
11 answers
I ran the self-cleaning cycle on my Whirlpool Cleantop oven. It finished successfully, and now the next day, the door is staying locked. Help?
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posted by nevercalm
on Dec 8, 2010 -
13 answers
Our 3-yo Maytag oven is misbehaving, and I can't figure out what's going on.
Symptoms: when the burner is lit only the 2/3's closest to where it connects to the gas-line actually light. The other 1/3 puts out nasty aldehydes until the thermostat registers about 250 *F.
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posted by dolface
on Jul 8, 2010 -
9 answers
Replacing broken drop-in oven with another...plug-n-play or some disassembly required?
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posted by armyman83
on Apr 27, 2010 -
4 answers
Upon moving to a new house, I've discovered a very odd problem with the inherited Whirlpool oven. The "temp increase" button makes the displayed temp go down! Unfortunately, the temp decrease button also makes the temp go down...so right now, I can't cook above 350F (the default that appears when you press Bake). Help?
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posted by armyman83
on Feb 17, 2010 -
5 answers
Our oven door springs are sprung. It's an old O'Keefe and Merritt stove - the kind with lots of space on top; we love it. But the oven door can't stay shut. Help!
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posted by goofyfoot
on Oct 21, 2009 -
14 answers
The oven portion of our gas range went from being fine to dead inside. Made baked potatoes one night, next night I turned it on and it wouldn't heat up at all. The burners still work fine. I reviewed some literature about repairing it myself, but I'm trying to decide if it's a good idea.
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posted by Mayor Curley
on Mar 23, 2009 -
12 answers
My sister gave me a slightly used convection oven/rotisserie cooker and the manual is missing. It's a Cook's Essentials/QVC brand and I can't find any information on it at all...
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posted by anthropoid
on Jan 4, 2009 -
5 answers
I made (delicious!) mashed sweet potatoes in a conventional stove-top pot, covered the pot with Reynolds aluminum foil, then put it in a still warm but off-position oven (simply to save stove-top and counter space for the moment while wanting it to stay at room-temperature). Retrieving the pot a few hours later, I found that the inner surface of the foil had turned a light brown. It was also moist from the condensation, but had remained clean, unoiled, unburnt. I've cooked quite a bit and never seen this. What could be causing such discoloration, and is it a worrying symptom (of, say, toxins in the foil)?
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posted by taramosalata
on Dec 14, 2008 -
6 answers
Oven management strategies for thanksgiving? I am hosting thanksgiving at my house this year, and need help planning the best strategy for making a large roast meal with insufficient oven space.
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posted by Joh
on Oct 29, 2008 -
22 answers
On Thursday night, my stove's glass door exploded for no discernable reason whatsoever. Since MeFi's population encompass many trades, I'm hoping there's someone with a background in physics, engineering, or an appropriate tradesman who either knows or can venture a fairly educated guess as to why it happened.
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posted by WCityMike
on Dec 21, 2005 -
25 answers
